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Pumpkin Latte Crumble Cookies

Print Recipe
A stack of iced cookies with one cookie on top missing a bite, showing the soft texture inside.
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes

Ingredients

For the Soft Pumpkin Latte Cookies:

  • ½ cup 1 stick unsalted butter, softened
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ cup pumpkin purée not pie filling
  • 1 tsp vanilla extract
  • 1 tsp instant espresso powder
  • 1 ¼ cups all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt

For the Crumble Topping:

  • ⅓ cup all-purpose flour
  • 3 tbsp light brown sugar
  • 2 tbsp cold unsalted butter diced
  • ¼ tsp cinnamon
  • Pinch of salt
  • ¼ tsp instant espresso powder optional

For the Maple Glaze:

  • ½ cup powdered sugar
  • 1 tbsp pure maple syrup
  • 1 –2 tsp milk adjust for consistency

Instructions

  • Make the Crumble Topping: In a small bowl, mix flour, brown sugar, cinnamon, salt, and espresso powder. Add cold butter and work it in with a fork or fingertips until it forms small clumps. Refrigerate while you make the cookie dough.
  • Make the Cookie Dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). Add egg yolk, pumpkin purée, vanilla, and espresso powder. Mix until smooth. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Add dry ingredients to wet and mix until combined. Dough will be soft.
  • Shape & Top: Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Scoop dough into rounded tablespoons. Slightly flatten the tops and gently press a spoonful of crumble on each.
  • Bake: Bake for 10–12 minutes, or until edges are set and tops no longer look wet. Do not overbake.Cool on the pan for 5 minutes, then transfer to a wire rack.
  • Glaze: Whisk glaze ingredients until smooth and drizzle over cooled cookies.

Notes

Q: Can I use pumpkin pie filling instead of pumpkin purée?

A: No, pumpkin pie filling contains added sugar and spices. Use pure pumpkin purée for accurate results.

Q: Do I need to chill the cookie dough?

A: No chilling is required for this recipe. The dough is ready to bake right after mixing.

Q: Can I make these cookies ahead of time?

A: Yes! They store well in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Q: Can I freeze the cookies?

A: Yes. Freeze baked and cooled cookies (without glaze) for up to 2 months. Thaw and glaze before serving.

Q: Is the espresso powder necessary?

A: It adds a subtle latte flavor, but you can omit it if desired.
Servings: 18 cookies
Calories: 140kcal